🧾 Ingredients
- 2 cups all-purpose flour
- 1 cup grated carrots 🥕
- ½ cup dried cranberries (or raisins)
- ½ cup chopped nuts (walnuts or almonds)
- 1 cup sugar
- ½ cup oil (vegetable oil)
- 2 eggs 🥚
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon powder
- Pinch of salt
🍯 Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
👩🍳 Step-by-Step Instructions
🥣 Prepare the batter
- 🔸 Preheat oven to 180°C (350°F)
- 🔸 In a bowl, whisk together eggs, sugar, and oil until smooth
- 🔸 Add vanilla extract and mix well
🥕 Add dry ingredients
- 🔸 In another bowl, mix flour, baking powder, baking soda, cinnamon, and salt
- 🔸 Gradually combine dry mix into wet mixture
🍒 Add fillings
- 🔸 Fold in grated carrots, cranberries, and nuts
- 🔸 Mix gently until evenly combined
🍰 Bake
- 🔸 Pour batter into a greased cake pan
- 🔸 Bake for 35–45 minutes or until a toothpick comes out clean
- 🔸 Let it cool completely
🍯 Add glaze
- 🔸 Mix powdered sugar, milk, and vanilla to form a smooth glaze
- 🔸 Pour over the cooled cake
- 🔸 Let it drip and set naturally
❓ Q&A
Q: Can I skip nuts?
✔️ Yes, you can omit them or replace with seeds.
Q: How to store this cake?
✔️ Keep in an airtight container for 2–3 days at room temp or refrigerate up to 5 days.
Q: Can I make it healthier?
✔️ Replace sugar with honey or brown sugar and use whole wheat flour.